Etouffee Recipe

Prepare the Roux

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a dark brown color, about 15-20 minutes.

Sauté the Vegetables

Add the chopped onion, green bell pepper, and celery (the 'holy trinity') to the roux. Cook for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for another 1-2 minutes.

Add the Seasoning

Stir in the Cajun seasoning and diced tomatoes. Cook for a few minutes to combine the flavors.

Add Stock and Protein

Gradually pour in the chicken or seafood stock, stirring constantly to prevent lumps. Bring to a simmer and add the shrimp or chicken. Cook until the protein is cooked through, about 10-15 minutes.

Season to Taste

Add salt and black pepper to taste. Adjust the seasoning if necessary.

Serve

Serve the etouffee over cooked rice, garnished with chopped green onions.